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Pineapple Pachadi (Pineapple with Ground coconut and Curd)

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings


  • 1 cup Chopped pineapple
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 teaspoon Sugar (Optional)
  • 1/2 cup Beaten Curd

To be Ground

  • 1/2 cup Grated Coconut
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 2-4 Green chilllies

For Tempering

  • 2 teaspoons Oil
  • 1/2 teaspoon Mustard seeds
  • 2 Shallots sliced
  • 1 Dried Red Chilli
  • a few Curry leaves


  • Grind coconut along with mustard seeds, cumin seeds and chilli to a smooth fine paste. Keep aside.
  • Add salt, turmeric and 1 tablespoon water to the pineapple.
  • Cover and cook on low heat till soft.
  • Add the ground paste along with sugar(if using) and mix well. Continue cooking till raw smell goes.
  • Once the raw smell goes, remove from fire, and add the beaten curd and mix well.
  • Heat oil in a pan.
  • Add mustard seeds
  • When they start to splutter, tip in the sliced shallots, curry leaves and dried chilli.
  • Fry till shallots turn brown in colour.
  • Pour the tempering over the prepared pachadi.
  • Mix well and serve.